TASTE PSYCHOPHYSICS

现实世界中的味觉刺激(自来水、食物、饮料)包含 某些物质的味道对某些人来说是不同的， 舌头位置不同。我们建议研究这种可变性，包括 了解它的起源，更准确地描述品味世界 人们居住的地方。 苦味物质PTC(苯硫脲)的味觉阈值。道具 (6-n-预防硫尿嘧啶)呈双峰分布，导致 称谓“品尝者”为较多者，“非品尝者”为较少者 很敏感。家庭研究表明，不品尝是简单的孟德尔式的 隐性性状。众所周知，这两个群体的品味世界是 某些苦的和甜的化合物(如蔗糖、糖精)不同 和KCl)。例如，在一项刺激舌头前部的研究中， 品尝者认为蔗糖的甜度大约是非品尝者的两倍。 这项提案的主要目标之一是测试其他 用化合物来刻画品尝者和非品尝者之间的差异。 差异将同时使用阈值和阈值以上进行评估 (例如，震级估计和震级匹配)过程。 舌头局部暴露于常见球体的成分 洋蓟(例如，氯原酸钾)在水中会产生甜味。 这种现象只发生在某些科目中，但不存在家庭研究 来支持任何特定的遗传传播模型。对以下内容敏感 这一现象的评估方法与 PTC/PROP研究。 味觉随着刺激在口腔中的位置而变化。 这项提议的第二个主要目标是评估空间 舌头的特性。这本身就是一个重要的研究问题。 没错，但此外，地区性敏感性可能在 品尝者和非品尝者之间的区别。的空间属性 舌头的研究将通过刺激有限的区域和选择性地进行 局部麻醉剂的应用。 这些研究产生的信息将与以下几项相关 健康问题。蔗糖甜度的遗传变异 和人造甜味剂对牙科和其他医疗的影响 有问题。所有这些研究都与味觉丧失的评估有关。 阈值研究将有助于改进对TRACE的评估 品尝(例如，在自来水中“关”的味道)。

Taste stimuli in the real world (tap water, foods, beverages) contain substances that taste different to some individuals and taste different on different tongue locations. We propose to study this variability both to understand its origins and to characterize more accurately the taste world in which people live. Taste thresholds for the bitter substance PTC (phenylthiorcarbamide). PROP (6-n-prophylthiouracil) show a bimodal distribution, leading to the designation "tasters" for the more and "nontasters" for the less sensitive. Family studies suggest that nontasting is a simple Mendelian recessive trait. The taste worlds for these two groups are known to be different for certain bitter and sweet compounds (e.g., sucrose, saccharin and KCl). For example, in one study stimulating the front of the tongue, tasters perceived sucrose to be about twice as sweet as nontasters did. One of the major objectives of this proposal is to test additional compounds to characterize the differences between tasters and nontasters. The differences will be evaluated with both threshold and suprathreshold (e.g., magnitude estimation and magnitude matching) procedures. Topical exposure fo the tongue to constituents of the common globe artichoke (e.g., potassium chlorogenate) induces a sweet taste in water. This phenomenon occurs only in certain subjects but no family studies exist to support any particualr model of genetic transmission. Sensitivity to this phenomenon will be evaluated with the same methods used in the PTC/PROP studies. Taste perception varies with the locus of the stimulus in the oral cavity. A second major objective of this proposal is to evaluate the spatial properties of the tongue. This is an important research problem in its own right but, in addition, regional sensitivities may play a role in the differences between tasters and nontasters. Spatial properties of the tongue will be studied by stimulating limited areas and by selective application of a topical anesthetic. The information generated by these studies will be relevant to several health issues. Genetic variability in the perceived sweetness of sucrose and artificial sweetners impacts on dental as well as other medical problems. All the studies are relevant to the evaluation of taste loss. The threshold studies will contribute to the improved evaluation of trace tastes (e.g., "off" tastes in tap water).